Red Velvet Tacos with Cream and Jam Sauce

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Pour the batter into a greased taco mold or shape it into small circles (about 4-5 inches wide) on the baking sheet.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let the taco shells cool completely.
Prepare the Cream Filling:

In a mixing bowl, whip the heavy cream until it starts to thicken.
Add the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Make the Jam Sauce:

In a small saucepan, combine the fruit jam and water over low heat. Stir until smooth and slightly thinned out.
Assemble the Tacos:

Once the taco shells are cooled, gently press the center to form a taco shape.
Fill each taco shell with the whipped cream.
Drizzle the jam sauce over the top.
Serve:

Arrange the tacos on a serving tray and enjoy your creative red velvet tacos!
Serving and Storage Tips